Eskimo Spy
Well-Known Member
I am brewing a SA Summer Ale using WLP400 (Belgian Wit), it had an OG of 1.058, and was fermenting at 68ºF for a week. After checking the gravity, which was at 1.030 for a couple of days, I decided to give the bucket a good swirl and raise the fermentation temp to ~70-72ºF. It started fermenting like crazy, so much so that I had to put a blowoff tube in after it filled the airlock. The gravity is now down to 1.020 two days after swirling, and it still has a nice krausen cap.
Now, my question. If I gave it a pretty good swirling while stirring up the yeast, what are the possible negative effects of that action? Thanks guys!
Now, my question. If I gave it a pretty good swirling while stirring up the yeast, what are the possible negative effects of that action? Thanks guys!